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Red cabbage: properties and uses

Red cabbage is rich in vitamins and mineral salts, it has important anti-inflammatory and anti-cancer properties.

The red cabbage, also known as purple cabbage or red kraut, belongs to the Brassicaceae family, called also Cruciferae, together with broccoli, cauliflower and Brussels sprouts. Known for its healthful benefits by the ancient Greek and Roman physicians, several studies now show that the cabbage has a role in the prevention of different types of cancer. The substances that are indicated to have this protective role are indole, which, as reported in the book "The Smartfood diet " written by Eliana Liotta, seems to reduce the risk of hormone-dependent cancer, and glucosinolates, constituted by a sulfur molecule that gives the cabbage the strong smell and able to stop the proliferation of diseased cells. The red cabbage is also characterized by the presence of minerals such as potassium, calcium and iron, vitamins A, B and C, and important antioxidants: the anthocyanins that give the purple color and help to fight free radicals. Red cabbage, like all vegetables, is rich in fiber, ideal in case of constipation and able to prolong the feeling of satiety. The best way to eat the red cabbage is raw in salads, in fact, in this way, the cabbage is not subjected to the heat that is the enemy of antioxidants and, in addition to this, we are forced to chew the vegetable for long: it is the prolonged chewing that ensures that the beneficial substances are released and can act in our body. If you prefer to cook the cabbage, avoid frying, boiling and microwave, better instead steaming which results in a lower loss of anthocyanins.

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